- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary leaves or crumbled dried rosemary
- 1 teaspoon chopped fresh sage leaves or dried rubbed sage
- 1/2 teaspoon pepper
- 1 (2 pound) chicken
- 2 heads garlic (each 2 in. wide)
- Rosemary sprigs, rinsed
- Salt and pepper
- In a small bowl, mix 1 tablespoon of the olive oil with the lemon juice, thyme, rosemary, sage, and pepper.
- Rinse chicken and pat dry. Pull off and discard lumps of fat. Rub olive oil mixture all over chicken and set bird breast up on a rack in a 9- by 13-inch roasting pan. Rub remaining 1 tablespoon olive oil all over garlic. Place garlic heads on rack beside chicken.
- Roast in a 425 degrees F oven until garlic is soft when pressed, about 1 hour, and chicken is well browned and meat is no longer pink at thigh bone (cut to test), 1 to 1 1/4 hours. If garlic is done before chicken, transfer garlic to a dish; keep warm. Tip juices out of body cavity into roasting pan.
- Put chicken on a platter, surround with garlic heads, and garnish with rosemary sprigs. Keeping chicken warm, let rest 5 to 10 minutes.
- Carve chicken. Separate garlic cloves and squeeze garlic from peels to eat with chicken. Add salt and pepper to taste.